Slow Cooker Chicken Mole

I'm a hunt this month to find quick and easy slow cooker recipes.

And by quick and easy, I mean I want to dump stuff in, turn on the slow cooker, and walk away. For at least four hours.

I don't want to brown the meat first. I don't want to sauté anything beforehand. I don't want to come back after two hours and add something else.

Enter Everyday Food's Chicken Mole (MOH-lay). I blend up the special sauce, dump it over the chicken, and come back four hours later to an absolutely delicious meal.

And BONUS! My family doesn't eat all four pounds of chicken in one sitting, so I shred the leftovers a day or two later and make either chicken mole tacos or chicken mole salad.

This one's a keeper.

Slow Cooker Chicken Mole
From Everyday Food

4 lb. boneless, skinless chicken thighs
kosher salt
1 can (28 oz) whole tomatoes
1/2 medium yellow onion, quartered
1 TB chili powder
1 large chipotle chili in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
1/2 cup bittersweet chocolate chips
3/4 tsp minced garlic (about 3 cloves)
3 TB extra virgin olive oil
3/4 tsp ground cumin
1/2 tsp ground cinnamon

Sprinkle chicken with salt and place in 6 quart slow cooker.

In a blender, puree all other ingredients until smooth.

Pour tomato mixture over the chicken in the slow cooker.

Cover and cook until chicken is tender: 4 hours on high or 6-8 hours on low.

Serve chicken and sauce over rice. Or shred meat and use for tacos or to top a salad.

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